Better Belly Burst!: Budapest Length or Budapest Roll

Wednesday, 13 November 2013

Budapest Length or Budapest Roll

This month's theme for the Clandestine Cake Club was "cakes named after a place, or with a place name in the title". I discounted the obvious such as Dundee Cake and Boston Cream Pie and set about finding something a little more unusual.

I used a recipe I found on a Swedish website, translated by google.

This is it:

6 egg whites
3 cups caster sugar (I used American cups)
4 tbsp custard powder or cornflour
100g ground hazelnuts

Filling
1 x 250ml pot double or whipping cream
1 tin mandarin oranges, drained of juice or syrup

Set the oven to 175ºC Gas 4.

Line a roasting tin with baking parchment.

Whisk the egg whites to stiff peaks. Gradually whisk in the sugar, a little at a time.

Fold in the custard powder or cornflour and the hazelnuts.

Pour or more likely dollop the mixture into the roasting tin and spread out evenly.

Bake for 15-18 minutes. Leave to cool slightly in the tin.

Place another piece of baking parchment onto a board large enough to take the cake. Turn the cake out onto this new paper. Carefully peel off the paper you cooked it in. Leave to cool.

Whip the cream and once the meringue is cold, spread the cream over it and top with the mandarins.

Using the baking parchment to help you, roll the cake up from one of the widest ends. It may crack a little, but this adds to the appeal. Sprinkle with icing sugar or drizzle melted chocolate on the top.

Serve this cake fairly quickly as the meringue will go soggy the longer you keep it.

Just as an aside, I made Lemon and Lime Curd with the leftover egg yolks. My recipe:

http://betterbellyburst.blogspot.co.uk/search/label/Lemon%20Curd

So what did everyone else come up with for the meeting: